2 whole chickens
Marinating:
1 litre pineapple
juice
100 ml lime
juice
1 tablespoon
fish sauce
2 tablespoon
soya sauce
2 tablespoon
vinegar
10 g dashi
no motto (instant fish broth - I used 100 ml of strong fragrant chicken broth that I made day before)
50 g garlic
50 g ginger
(not necessary)
sugar
salt
Put everything
except of pineapple juice in the blender and blend, then mix with the pineapple juice.
Take the chicken in the large pot and cover with the marinade. Marinade at
least 3 hours. I recommend to marinate it overnight.
Filling:
6 stems
spring onion
4 bay leaves
4 stems lemongrass
Take out the
chicken from the fridge 30 minutes before roasting. Fill the chicken with
chopped lemongrass, spring onions and bay leaves.
Roasting:
Rotisserie
Put tied chicken on the rotisserie forks and fix. Roast in rotisserie for about 3 hours.
Mix 100 ml of marinade, 50 ml oil, 30 ml soya sauce, 30 g sugar, 15 g salt and
apply on chicken during roasting.
Oven
Put the chicken
on a greased baking sheet and roast it in the pre-heated oven on 200C for 10
minutes. After 10 minutes turn down the heat to 180C and roast for 50 minutes.
After 50 minutes pour some marinade under the chicken and roast for further 30
minus. Turn down the heat afterwards to 100C a let the chicken rest in the oven
for another 30 minutes. Put the chicken out and let it rest outside for 10
minutes. Serve with a rice.
Enjoy.
Comments
Post a Comment